Preheat oven to 350°F.

Gently wash the mushrooms under cold water until clean. Rinse and dry. Remove stems from mushrooms.

In a skillet, heat olive oil over medium heat and cook and crumble sausage until no longer pink; drain.

Take a mixing bowl and mix together the sausage, breadcrumbs, parsley, garlic, salt, paprika, Parmesan cheese and olive oil until the breadcrumbs are fully coated with olive oil.

Fill each of the mushrooms with the breadcrumb mixture.

Place all the mushrooms on a lined cookie sheet. Drizzle lightly with more olive oil and or pepper (optional), and bake in the oven for 20 minutes at 350°F.

Preheat pot of oil to 375°F.

Cut up string-cheese sticks into 6 segments per stick, 24 segments total, and set aside.

If using sausage links, remove casing and put sausage into a large mixing bowl.

Combine sausage with baking mix, eggs and garlic powder. If needed, use hands to disperse ingredients evenly.

Using a 1-inch scoop (around 2 tbsp), scoop sausage mixture into your hand. Make a divot with your spoon or scoop. Place a segment of string cheese into the center, and fold the sausage mixture around the cheese. Roll into a ball, making sure there are no cracks where the cheese can leak out. Place on a baking sheet and repeat.

Place 6 to 8 bites into the deep fryer at a time, and cook for 5 to 7 minutes until dark brown and cooked through.

Serve immediately with your favorite tailgate dipping sauce—marinara, stone-ground mustard, barbecue and/or salsa.

Preheat grill to maximum heat, then reduce to 400°F. You will use 2 zones of the charcoal grill—one side hot, the other side cool—which will give great flavor. A gas grill will also reap great results.

Skewer the Johnsonville Brats and, using a very sharp knife, spiral cut or “accordion cut” brats by rolling them on a cutting board as you go along the entire length of the skewers.

Sprinkle habanero-based rub over the brats, to taste.

Cut the crescent dough into ¼-inch strips.

Tuck the strips of crescent dough into the space between the meat of the stretched, skewered brats; pinch ends together to join pieces as needed to create brat twists.

Brush or spray brat twists lightly with oil to keep them from sticking to the grill, and place them on the cool side of the grill; cover with grill lid, and cook for 5 minutes.

Combine apricot preserves, brown sugar, orange juice, paprika, mustard powder, agave nectar or honey and cayenne pepper powder in a small saucepan, and heat thoroughly, adding just enough water to create a smoother consistency; remove from heat.

Turn brat twists over, keeping them on the cool side of the grill; cook with lid down for an additional 5 minutes.

Brush apricot glaze over brats, close the grill lid, and cook for an additional 5 to 8 minutes, ensuring crescent dough is cooked through before removing from grill to rest for about 5 minutes.

In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain.

Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.

Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

Sprinkle with cheese if you like and serve immediately.

Pour in the beer; add butter and onions into slow cooker and turn on to high.

Heat a grill pan or heavy skillet to medium high and grill or sear the brats on all sides.

Place your Johnsonville Brats into the slow cooker and heat until the brats are cooked through, about 2 hours. Brats are fully cooked when the internal temperature reaches 160˚F.

Reduce heat to low to keep the brats in the slow cooker hot throughout the game.

When folks are ready for seconds or thirds -- or even when stragglers show up late --grab a Johnsonville Brat out of this indoor hot tub and enjoy!